Main navigation

Quince Jam

Quince Jam

Homemade jam is easy to make. Although quince is typically hard and not edible raw, it softens during the cooking process and turns ruby red. Recipe by Laura Bashar of Family Spice



  1. Wash, core and cut into chunks:
    • 2 lb quince
  2. In a stainless or copper pot whisk together:
    • 1 cup water
    • 2 cup granulated sugar
    • 3 TBS lemon juice
  3. Stir in the chopped quince.
  4. Place pot over medium-high heat and bring to a boil.
  5. Cover the lid of the pot with a towel (to catch the steam), reduce heat to low and simmer until quince changes to a dark, ruby red color, approximately 2-3 hours.
  6. Stir quince every 30 minutes to keep from burning. If low on water, stir in more as needed.
  7. When jam is fork tender and ruby red in color, remove from heat and allow to cool to room temperature.
  8. Store in an airtight container in the refrigerator. Or, if you are canning your jam, click here for canning instructions.

Quince Jam Detail

Prep Time: 5 min
Cook Time: 2 hours
Inactive Time: 30 min cooling time
Difficulty: Easy
Servings: 2
Serving Size: 8-oz jar

Serving Suggestions: Serve with toast for breakfast or with crackers for appetizer. You can also add a stick of cinnamon, 4 cardamon pods or a star of anise for added flavor. Just remove after quince jam is done cooking.

Cooking Tips: The key to your quince jam to changing into a ruby red color is to use a stainless or copper pot. The towel around the lid of the pot is also crucial.


If you are canning your jam, click here for canning instructions.